Memphis Melt Recipe

Prep onions

Separate the thinly sliced onion into rings or thin strips. Pat dry with paper towels to remove excess moisture so the batter adheres.

Make dry mix

In a wide bowl combine 1 cup flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk to blend.

Batter and coat

Add 3 tablespoons cold club soda or beer to the dry mix and stir briefly to create a slightly lumpy batter — you want a light coating, not thick dough. Toss onion slices in the batter until evenly coated, shaking off excess.

Fry

Heat 2 cups neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry coated onion tanglers in small batches for 2 to 3 minutes per batch, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) on a baking sheet if making ahead.

Warm the pulled pork with the BBQ sauce: place 2 cups shredded pulled pork in a skillet over medium heat, add 1 cup BBQ sauce, and stir until heated through and sauce is absorbed and glossy (about 6–8 minutes). Taste and adjust seasoning (salt/pepper) if needed. Keep warm.

Prepare rolls

Preheat oven to 400°F (200°C) with the rack in the upper third. Slice rolls open and butter the cut sides lightly with 2 tablespoons softened butter.

Fill sandwiches

On the bottom half of each roll divide the warm BBQ pulled pork evenly (about 1/2 cup pork mixture per sandwich). Top the pork with an even layer of the four-cheese blend (about 1/2 cup cheese per sandwich).

Melt cheese

Place assembled bottoms on a sheet pan, put the pan in the oven for 4–6 minutes until the cheese melts and becomes bubbly. If you prefer more browning, switch to broil for 30–60 seconds, watching carefully to avoid burning.

Add onion tanglers and finish

Remove from oven and top each cheesy pork layer with a generous handful of hot onion tanglers. Add pickles if using. Cap with the top bun. If you like the top slightly toasted, place sandwiches back in the oven for 1–2 minutes with tops on.

Garnish and serve: sprinkle chopped parsley over the onion tanglers if desired. Serve immediately while hot and gooey.